Moroccan Lamb Stew

from Weight Watchers Magazine (Contributed by Teri in Pocatello)

1 ½ pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
½ teaspoon salt
¼ teaspoon freshly ground pepper
3 onions, chopped
3 garlic cloves, finely chopped
2 teaspoons curry powder
1 ½ teaspoons cinnamon
1 ½ teaspoons ground cumin
1 (14 ½ oz) can reduced-sodium chicken broth
4 carrots, cut into 1-inch pieces
12 dried apricots
1 (15-oz) can chickpeas, rinsed and drained
2 tablespoons chopped fresh mint

1. Sprinkle the lamb with the salt and pepper. spray a large nonstick Dutch oven with nonstick spray and set over medium-high heat. Add half the lamb and cook, turning occasionally, until browned, about 5 minutes. Transfer the lamb to a medium bowl. Repeat with the remaining lamb and set aside.

2. Spray the Dutch oven again with nonstick spray. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook, stirring constantly, just until fragrant, about 30 seconds. Add the curry powder, cinnamon, and cumin; cook, stirring constantly, just until fragrant, about 20 seconds. Stir in the lamb, the broth, carrots, and dried apricots; bring just to a boil.

3. Reduce the heat and simmer, covered, until the lamb is almost tender, about 40 minutes. Stir in the chickpeas and cook, covered, until the lamb is fork-tender, about 15 minutes longer. Stir in the mint and serve at once.

Per serving (about 1 cup): 347 calories, 10 g fat (3 g sat fat, 0 g trans fat) 7 g fiber, 31 g protein. Points value=7

What I changed: I used Sweet onions (such as super sweets, vidalias, etc). I added about ¾ teaspoons cardamom. I used 3-9 cloves of garlic, and 15 dried apricots. When I browned the second batch of lamb, I let it go a little longer so I got some of that crusty brown in the bottom of the pan to add flavor. Also, instead of using cooking spray I used about 1-2 Tablespoons of olive oil instead with the meat and with the onions. I also tended to sauté the onions and spices a little longer than recommended to further enhance their flavors.